The best cookware is based on how and what you cook. The best all a round is. 18/10 tri-ply base that is impact bonded. The size of the aluminum disk that is encapsulated is proportional to the vessel. 2mm - 7mm. The sidewall should be at least .08mm and the lid 1mm and dome shape. handles should be stainless as well so you can put them in the oven. Tramontina makes these sort of pans. Cook's Illustrated rates them very high.